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PdfCut 2 pieces of parchment baking to fit 2 heavy cookie sheets. Draw 2 rectangles on the back of each sheet, sized 5.5” by 10”.
Grind the sugar in a Cusinart to make super fine sugar.
Spoon the meringue mixture onto the parchment sheets to fill the rectangles.
For the chocolate filling, use melted chocolate and softened butter instead of beaten egg whites.
Chill the frosted meringue disks in the fridge to harden the filling before assembling the cake.
For the whipped cream icing, soften the cream cheese, whisk in vanilla extract and about ¼ cup of whipping cream until smooth.
Combine the cream cheese mixture with 1 cup of chilled heavy whipping cream, then add the rest of the whipping cream and beat until stiff.
Use an apple peeler to make chocolate curls for decoration.